Recipe Archives->Asian Sea->Pepper Steak 01

(Thai) Neua Pad Prik (Pepper Steak)

1 pound steak

8 cloves of kratiem (garlic), whole
1/4 cup hom daeng (shallots), sliced
1/4 cup prik yuet (sweet green chilies), sliced
1/4 cup prik yuet daeng (sweet red chilies), sliced
3 tablespoons nam pla (fish sauce)
1 tablespoon Maggi seasoning
2 tablespoons nam tan paep (palm sugar)
1 tablespoon priktahi khiaowan (green peppercorns)
1 tablespoon sesame oil

2 tablespoons nam pla
1/2 teaspoon arrowroot powder
1/2 teaspoon prikthai (freshly ground black pepper)

Cut the steak diagonally across the grain into thin strips (this
may be easier if you chill the steak in the freezer first).  Mix
the marinade ingredients, combine with the steak, and leave for
about an hour.

In a wok or skillet over medium high heat, combine the sesame oil
with two tablespoons of peanut oil and then stir fry the garlic
and peppercorns until it is aromatic and the garlic turns slightly
crisp.

Add the beef, onions and sweet chilies, and stir fry for 2-3 minutes
(until the beef begins to show signs of being cooked).  Add the
remaining ingredients, and increase the heat to high, and stir fry
until the beef is cooked to your taste.

Serve over steamed white rice and if desired garnish with a fried
egg.

Printable version: pepper-steak01.txt.